Food Microbiology

Mon, 01/25/2021 - 06:06
Author(s): Cara Boucher, Joy Waite-Cusic, David Stone, Jovana Kovacevic Growth of Listeria monocytogenes in cold temperatures coupled with its tolerance of antimicrobials can promote its survival and persistence in food processing environments. The food industry relies heavily on cleaning and sanitation to control L. monocytogenes; therefore, it is important to understand the environmental...
Tue, 01/12/2021 - 06:11
Author(s): Dipon Sarkar, David A. Ratkowsky, Bing Wang, John P. Bowman, Mark L. Tamplin Paneer is a fresh, soft ready-to-eat cheese that is susceptible to Listeria monocytogenes contamination, exemplified by product recalls in Australia, Canada, and the USA. Previous research demonstrates that L. monocytogenes grows in paneer, however there are no paneer-specific predictive models that quantify...
Sat, 01/02/2021 - 06:08
Author(s): Zhongjia Yu, Marie Joossens, Anne-Marie Van den Abeele, Pieter-Jan Kerkhof, Kurt Houf Proteus mirabilis is an important pathogen involved in human urinary tract infections, and also more isolated from stools of patients with diarrheal disease than from healthy patients. The role of food, especially poultry products as source for human infection and multi-resistant strains remains...
Thu, 12/24/2020 - 06:09
Author(s): S. Almeria, Angela Assurian, Alicia Shipley Although multiple outbreak clusters of Cyclospora cayetanensis have been traced back to consumption of dishes in Mexican-style restaurants, the FDA Bacteriological Analytical Manual (BAM) does not currently provide methods to detect C. cayetanensis in dishes that contain multiple produce ingredients, such as salsas and guacamole. These...
Sat, 12/19/2020 - 06:09
Author(s): Sanga Kang, Joshua T. Ravensdale, Ranil Coorey, Gary A. Dykes, Robert S. Barlow Detection and isolation of Shiga toxin-producing Escherichia coli (STEC) from manufacturing beef is challenging and it may be affected by microbial changes during enrichment. This study was designed to understand population changes during enrichment of beef from an integrated (Samples A and B) and a...
Thu, 12/17/2020 - 06:10
Author(s): Mohit Bansal, Nitin Dhowlaghar, Ramakrishna Nannapaneni, Divya Kode, Sam Chang, Chander S. Sharma, Christopher McDaniel, Aaron Kiess The objective of this study was to determine if the adaptation at planktonic stage to subinhibitory concentrations (SIC) of sodium hypochlorite (NaOCl) could modulate the biofilm forming ability of five Listeria monocytogenes strains V7, Scott A, FSL-N1-...
Sat, 12/12/2020 - 06:04
Author(s): Chenxiao Lang, Yimin Zhang, Yanwei Mao, Xiaoyin Yang, Xiaoyun Wang, Xin Luo, Pengcheng Dong, Lixian Zhu To investigate the persistence of acid tolerance response (ATR) and the regulatory mechanism during chilled storage, Salmonella ATCC 14028 and the △phoP mutant were acid adapted and then incubated in meat extract at 4 °C for 24 days as simulated beef storage. The bacterial population...
Sun, 12/06/2020 - 06:07
Author(s): Shaimaa F. Mouftah, José F. Cobo-Díaz, Avelino Álvarez-Ordóñez, Ahmed Mousa, Jessica K. Calland, Ben Pascoe, Samuel K. Sheppard, Mohamed Elhadidy One of the emerging conundrums of Campylobacter food-borne illness is the bacterial ability to survive stressful environmental conditions. We evaluated the heterogeneity among 90 C. jejuni and 21 C. coli isolates from different sources in...
Thu, 12/03/2020 - 06:14
Author(s): Bridget O'Brien, Lawrence Goodridge, Jennifer Ronholm, Neda Nasheri The ongoing pandemic involving severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has raised the question whether this virus, which is known to be spread primarily though respiratory droplets, could be spread through the fecal-oral route or via contaminated food. In this article, we present a critical review...
Thu, 12/03/2020 - 06:14
Author(s): Hyeon Woo Park, Guoying Chen, Cheng-An Hwang, Lihan Huang The aim of this study was to investigate the effect of water activity (aw) on inactivation of Listeria monocytogenes using gaseous chlorine dioxide (ClO2 (g)) under room temperature. Surface-inoculated tryptic soy agar (TSA) plates adjusted to 9 different water activity levels ranging from 0.994 to 0.429 were used as samples...
Thu, 12/03/2020 - 06:14
Author(s): Bernardino Machado-Moreira, Brijesh K. Tiwari, Karl G. Richards, Florence Abram, Catherine M. Burgess Microbial contamination of fresh produce is a major public health concern, with the number of associated disease outbreaks increasing in recent years. The consumption of sprouted beans and seeds is of particular concern, as these foodstuffs are generally consumed raw, and are produced...
Mon, 11/30/2020 - 06:08
Author(s): Hayriye Bozkurt, Tina Bell, Floris van Ogtrop, Kim-Yen Phan-Thien, Robyn McConchie Escherichia coli O157:H7 risk associated with the consumption of fresh cut-cos lettuce during Australian industrial practices was assessed. A probabilistic risk assessment model was developed and implemented in the @Risk software by using the Monte Carlo simulation technique with 1,000,000 iterations....
Fri, 11/27/2020 - 06:09
Author(s): Lang Sun, Emily C. Forauer, Stephanie R.B. Brown, Dennis J. D'Amico Listeria monocytogenes can form persistent biofilms on food processing surfaces, resulting in cross-contamination of food products, including milk and milk products. Natural glycolipids are a promising intervention to control undesirable microbes due to their antimicrobial activity and low toxicity. This study aimed to...
Tue, 11/17/2020 - 06:19
Author(s): Jun-Won Kang, Hae-Yeon Lee, Dong-Hyun Kang This study investigated the antimicrobial effect of hot water with citric acid against Escherichia coli O157:H7 biofilm on stainless steel (SS). Hot water (50, 60, or 70 °C) with 2% citric acid exhibited a synergistic bactericidal effect on the pathogen biofilm. It was revealed that hot water and citric acid combination induced sub-lethally...
Mon, 11/09/2020 - 06:10
Author(s): J.M. Choi, E. Camfield, A. Bowman, K. Rajan, N. Labbé, K.D. Gwinn, B.H. Ownley, N. Moustaid-Moussa, D.H. D'Souza Recurring outbreaks linked to Escherichia coli O157:H7-contaminated lettuce and Salmonella enterica-contaminated sprouts highlight the need for improved food safety measures. The aim of this study was to determine the ability of a bio-based antimicrobial extract prepared...
Fri, 11/06/2020 - 06:10
Author(s): Logan C. Ott, Holly J. Appleton, Hu Shi, Kevin Keener, Melha Mellata Fungal contamination is a concern for the food industry. Fungal spores resist food sterilization treatments and produce mycotoxins that are toxic for animals and humans. Technologies that deactivate spores and toxins without impacting food quality are desirable. This study demonstrates the efficiency of a high voltage...
Thu, 11/05/2020 - 06:20
Author(s): Mercedes Gomez-Samblas, Susana Vilchez, Rocío Ortega-Velázquez, Màrius V. Fuentes, Antonio Osuna Infection with Toxoplasma gondii in humans has usually been related to the consumption of raw, undercooked or cured meat. Our study is based on the detection of T. gondii in cured legs and shoulders made from 100% Iberian sows fed mainly with acorn and raised as outdoor livestock in Aracena...
Thu, 10/29/2020 - 06:20
Author(s): Luis A. Ibarra-Sánchez, Wentao Kong, Ting Lu, Michael J. Miller Nisin is an antimicrobial peptide that is commonly used as a food preservative and capable of inhibiting the pathogen Listeria monocytogenes. However, nisin is ineffective in controlling L. monocytogenes in Queso Fresco (QF). To address the challenge, in this work, we used synthetic biology strategies to create a series of...
Fri, 10/23/2020 - 06:09
Author(s): Bruna Torres Furtado Martins, Everton Cruz de Azevedo, Ricardo Seiti Yamatogi, Douglas Ruben Call, Luís Augusto Nero Yersinia enterocolitica bio-serotype 4/O:3 was previously identified in a pork production chain in Brazil and the obtained isolates presented high identity by pulsed-field gel electrophoresis (PFGE, XbaI). For the current study, an additional 147 porcine samples (tonsils...
Sat, 10/17/2020 - 06:17
Author(s): Xiaohan Yang, Panpan Zhao, Yu Dong, Shiqi Chen, Hui Shen, Ge Jiang, Hai Zhu, Jingquan Dong, Song Gao Vibrio vulnificus is an important foodborne pathogenic bacterium that mainly contaminates seafood. Rapid and accurate technologies that suitable for on-site detection are critical for effective control of its spreading. Conventional detection methods and polymerase chain reaction (PCR)-...
Sun, 10/11/2020 - 06:09
Author(s): David Lynch, Colin Hill, Des Field, Máire Begley Natural methods to control food pathogens are required and bacteriocins have received much interest in this regard. The aim of this study was to investigate the ability of the novel bacteriocin capidermicin to inhibit Listeria monocytogenes. Agar-based deferred antagonism assays were carried out with the capidermicin producer against 17...
Fri, 10/09/2020 - 06:09
Author(s): Lucilla Iacumin, Giuseppe Comi Three hundred Clostridium strains were isolated from spoiled wurstels and were identified by traditional and molecular methods as Clostridium perfringens. The phenotypic characteristics of the strains were studied. All the strains produced acetic and butyric acids and enterotoxin. C. perfringens grew in the spoiled wurstels because it was present in raw...
Wed, 10/07/2020 - 06:10
Author(s): Chongzhen Sun, Jiayin Chen, Hui Li, Ling Fang, Shiwei Wu, Pallavi Jayavanth, Shuze Tang, Gloria Sanchez, Xiyang Wu The study was designed to develop a sensitive one-step duplex reverse transcription droplet digital polymerase chain reaction (RT-ddPCR) to detect norovirus genogroup I and II (NoV GI and GII) in lettuce and strawberry. The specificity, sensitivity, repeatability and...
Wed, 10/07/2020 - 06:10
Author(s): Long Chen, Xinyao Wei, Byron D. Chaves, David Jones, Monica A. Ponder, Jeyamkondan Subbiah The objectives of this study were to investigate the effects of processing parameters (relative humidity (RH), temperature, and exposure time) on the ethylene oxide (EtO) microbial inactivation of Salmonella spp. and to evaluate Enterococcus faecium NRRL B2354 as a suitable surrogate for...
Thu, 10/01/2020 - 06:16
Author(s): Araceli Bolívar, Jean Carlos Correia Peres Costa, Guiomar D. Posada-Izquierdo, Sara Bover-Cid, Gonzalo Zurera, Fernando Pérez-Rodríguez In this study, the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes CTC1034 was evaluated on vacuum-packed hot-smoked sea bream at 5 °C and dynamic temperatures ranging from 3 to 12 °C. The capacity of three...
Sat, 09/26/2020 - 06:16
Author(s): Peter Kotsoana Montso, Victor Mlambo, Collins Njie Ateba Contaminated beef is a prominent source of foodborne pathogens such as Escherichia coli O177. Susceptibility of nine multi-drug resistant E. coli O177 strains against eight individual phages and six phage cocktails was assessed using polystyrene microplate titer plate. Further, 180 beef samples were independently inoculated with...
Sun, 09/20/2020 - 06:09
Author(s): Karine Patrin Pontin, Karen Apellanis Borges, Thales Quedi Furian, Daiane Carvalho, Daiane Elisa Wilsmann, Henrique Ribeiro Piaggio Cardoso, Annelise Kopp Alves, Gabriela Zottis Chitolina, Carlos Tadeu Pippi Salle, Hamilton Luiz de Souza Moraes, Vladimir Pinheiro do Nascimento As a consequence of developing antimicrobial resistance to disinfectants, copper, which exhibits antimicrobial...
Fri, 09/18/2020 - 06:09
Author(s): Heather Craven, Catherine McAuley, Murray Hannah, Lesley Duffy, Narelle Fegan, Stephen Forsythe The emergence of Cronobacter as an important potential pathogen for new born children and its occurrence in powdered infant formulae has generated a need to develop new management practices for this food group. This includes reduction of the prevalence of Cronobacter in manufacturing...
Wed, 09/02/2020 - 06:08
Author(s): Shaoying Gong, Peng Fei, Qi Sun, Ling Guo, Liange Jiang, Kai Duo, Xue Bi, Xueqi Yun This study researched the action mode of cranberry anthocyanin (CA) against Staphylococcus aureus and the effect of CA on the counts of S. aureus and the quantity of cooked meat during storage. The antibacterial effect was assessed by minimum inhibitory concentration (MIC) and survival populations of S...
Sun, 08/30/2020 - 06:08
Author(s): Hye-jin Kim, You-Tae Kim, Hyeun Bum Kim, Sang Ho Choi, Ju-Hoon Lee Vibrio vulnificus is a major food-borne pathogen that causes septicemia and cellulitis with a mortality rate of >50%. However, there are no efficient natural food preservatives or biocontrol agents to control V. vulnificus in seafood. In this study, we isolated and characterized a novel bacteriophage VVP001. Host...
Sat, 08/22/2020 - 06:13
Author(s): Amreeta Sarjit, Joshua T. Ravensdale, Ranil Coorey, Narelle Fegan, Gary A. Dykes The effect of heat against eleven Salmonella strains in model meat juices was examined. Juices from beef, lamb and goat were made from either the fatty layer (FL), muscle (M) or a mixture of both (FLM). The pH of each FLM sample was altered to match the pH of PBS and vice versa to determine the pH effect...
Wed, 08/19/2020 - 06:09
Author(s): Ji Hyun Yoo, Ki Ho Baek, Ye Seul Heo, Hae In Yong, Cheorun Jo We investigated the bactericidal effect of clove oil and encapsulated atmospheric pressure plasma (EAP), individually or in combination, against Escherichia coli O157:H7 and Staphylococcus aureus. The bactericidal effect of the combined treatment was also investigated in inoculated beef jerky. For both pathogens, clove oil...
Fri, 08/14/2020 - 06:09
Author(s): Davide Porcellato, Siv Borghild Skeie, Hilde Mellegård, Marte Monshaugen, Stine Aanrud, Bjørn-Arne Lindstedt, Marina Aspholm This study addresses the biodiversity of Bacillus cereus group population present along the value chain of milk for consumption. The B. cereus population did not grow and remained mainly unaltered during storage of milk at 4 °C while storage at a suboptimal...
Tue, 08/11/2020 - 06:14
Author(s): Dayna M. Harhay, Margaret D. Weinroth, James L. Bono, Gregory P. Harhay, Joseph M. Bosilevac Little progress has been made in decreasing the incidence rate of salmonellosis in the US over the past decade. Mitigating the contribution of contaminated raw meat to the salmonellosis incidence rate requires rapid methods for quantifying Salmonella, so that highly contaminated products can be...
Tue, 08/11/2020 - 06:14
Author(s): Vijay K. Juneja, Anuj S. Purohit, Max Golden, Marangeli Osoria, Kathleen A. Glass, Abhinav Mishra, Harshavardhan Thippareddi, Govindaraj Devkumar, Tim B. Mohr, Udit Minocha, Meryl Silverman, Donald W. Schaffner A dynamic model to predict the germination and outgrowth of Clostridium botulinum spores in cooked ground beef was presented. Raw ground beef was inoculated with a ten-strain C...
Mon, 08/10/2020 - 06:09
Author(s): Cristina Rodríguez-Melcón, Alicia Alonso-Hernando, Félix Riesco-Peláez, Camino García-Fernández, Carlos Alonso-Calleja, Rosa Capita The objective of this study was to characterize the biofilms formed by Salmonella enterica serotype Agona, Listeria monocytogenes, methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant Enterococcus faecium (VRE) after 12, 48, 72, 120...
Wed, 08/05/2020 - 06:09
Author(s): DanielF.M. Monte, Matthew A. Nethery, Rodolphe Barrangou, Mariza Landgraf, Paula J. Fedorka-Cray For decades, Salmonella Typhimurium and Salmonella Enteritidis have prevailed in several countries as agents of salmonellosis outbreaks. In Brazil, the largest exporter of poultry meat, relatively little attention has been paid to infrequent serovars. Here, we report the emergence and...
Tue, 08/04/2020 - 06:14
Author(s): Elena González-Fandos, Alba Martínez-Laorden, Iratxe Perez-Arnedo The combined effect of lactic acid and potassium sorbate on the growth of L. monocytogenes on chicken legs packaged under modified atmospheres (MAP) and stored at 4 °C was evaluated. An extended lag phase and a lower maximum growth rate for psychrotrophs and mesophiles was found in those samples packaged in 20%CO2/80%N2...
Tue, 08/04/2020 - 06:14
Author(s): Kellie P. Burris, Otto D. Simmons, Hannah M. Webb, Robin Grant Moore, Lee-Ann Jaykus, Jie Zheng, Elizabeth Reed, Christina M. Ferreira, Eric Brown, Rebecca L. Bell Cantaloupes have emerged as significant vehicles of widespread foodborne illness outbreaks caused by bacterial pathogens, including Salmonella. The purpose of this study was to investigate the efficiency of Salmonella...
Tue, 08/04/2020 - 06:14
Author(s): Abiodun D. Ogunniyi, Sangay Tenzin, Sergio Ferro, Henrietta Venter, Hongfei Pi, Tony Amorico, Permal Deo, Darren J. Trott There are growing demands globally to use safe, efficacious and environmentally friendly sanitizers for post-harvest treatment of fresh produce to reduce or eliminate spoilage and foodborne pathogens. Here, we compared the efficacy of a pH-neutral electrolyzed...
Sat, 08/01/2020 - 06:13
Author(s): Heng Li, Taya Tang, Marc Stegger, Anders Dalsgaard, Tianlong Liu, Jørgen J. Leisner Staphylococcus aureus is an opportunistic pathogen leading to food poisoning as well as human infections. The present study examined the prevalence and characterization of antimicrobial-resistant S. aureus in sushi from 42 outlets and in pork products from eight outlets in Beijing, China. The total...
Thu, 07/30/2020 - 06:14
Author(s): Beatriz Mazón Villegas, Nicole O. Hall, Elliot T. Ryser, Bradley P. Marks Bacterial cross-contamination between foods and contact surfaces can increase food safety risk; however, these processes are not well described in terms of fundamental variables. The objective was to determine the effect of sliding speed (3.75, 5.00, or 7.75 mm/s), contact time (5 or 40 s), normal pressure (∼1217...
Mon, 07/27/2020 - 06:08
Author(s): Donatella Ottaviani, Silvia Pieralisi, Serena Chierichetti, Elena Rocchegiani, Jasmine Hattab, Francesco Mosca, Pietro Giorgio Tiscar, Francesca Leoni, Gabriele Angelico This study evaluated the application of a Halobacteriovorax isolated from water of the Adriatic Sea (Italy) in controlling V. parahaemolyticus in mussels (Mytilus galloprovincialis). Two 72 h laboratory-scale V....
Sun, 07/26/2020 - 06:08
Author(s): Han Young Chung, You-Tae Kim, Joon-Gi Kwon, Han Hyeok Im, Duhyun Ko, Ju-Hoon Lee, Sang Ho Choi To study pathogenesis and toxicity of Staphylococcus aureus in foods, FORC_062 was isolated from a human blood sample and complete genome sequence has a type II SCCmec gene cluster and a type II toxin-antitoxin system, indicating an MRSA strain. Its mobile gene elements has many pathogenic...
Thu, 07/16/2020 - 06:10
Author(s): M. Chassaing, N. Boudaud, G. Belliot, M. Estienney, D. Majou, A. de Rougemont, C. Gantzer Human noroviruses (HuNoVs) are a main cause of acute gastroenteritis worldwide. They are frequently involved in foodborne and waterborne outbreaks. Environmental transmission of the virus depends on two main factors: the ability of viral particles to remain infectious and their adhesion capacity...
Mon, 07/13/2020 - 06:08
Author(s): Lina Sheng, Xiaoye Shen, Yuan Su, Carl J. Knueven, Mei-Jun Zhu During fresh apple packing, wash water in the dump tank and flume systems is reused during daily production or even longer, resulting in high levels of organic matter in the wash water. This study evaluated the antimicrobial efficacy of sodium acid sulfate (SAS), a Generally Recognized As Safe compound, against Listeria...
Thu, 07/09/2020 - 06:10
Author(s): Xiaoye Shen, Yuan Su, Zi Hua, Jian Cong, Nitin Dhowlaghar, Qi Sun, Shengnan Lin, Tonia Green, Mackenzie Perrault, Marcella Galeni, Ines Hanrahan, Trevor V. Suslow, Mei-Jun Zhu Peroxyacetic acid (PAA) is a commonly used antimicrobial in apple spray bar interventions during post-harvest packing. However, limited information is available about its efficacy against foodborne pathogens on...
Mon, 07/06/2020 - 06:08
Author(s): Ellen Mendez, Diane K. Walker, Jessie Vipham, Valentina Trinetta Listeria monocytogenes is one of the most concerning pathogens for the food industry due to its ability to form biofilms, particularly in difficult-to-clean sites of processing facilities. There is a current industry-wide lack of data to refer to when selecting a strategy to control L. monocytogenes biofilms in the food...
Mon, 07/06/2020 - 06:08
Author(s): M.F. Peruzy, M. Aponte, Y.T.R. Proroga, F. Capuano, D. Cristiano, E. Delibato, K. Houf, N. Murru Conventional methods for Yersinia enterocolitica detection in food samples are generally considered inadequate. Problems arise from the presence of the so-called “background flora”, coupled to the low contamination level of the pathogen. Since, data on the microbial ecology occurring in...
Sat, 07/04/2020 - 06:10
Author(s): Shuangfang Hu, YigangYu, Ziquan Lv, Jianzhong Shen, Yuebin Ke, Xinglong Xiao Salmonella Enteritidis is a major cause of foodborne gastroenteritis and is thus a persistent threat to global public health. The acid adaptation response helps Salmonella survive exposure to gastric environment during ingestion. In a previous study we highlighted the damage caused to cell membrane and the...

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